Tuna Souffle Recipe
An empty belly is a great cook and Tuna Souffle is a great way to fill it. You can serve Tuna Souffle as a yummy Main Dish. The main ingredient in Tuna Souffle is always Seafood. What is more sinful than not trying out this sinfully delicious Tuna Souffle ? Start right away!
Ingredients
11 oz. condensed cream of celery soup
2 tsp parsley, finely chopped
1 tsp salt
Dash pepper
1/2 tsp marjoram
7 oz. tuna, in water
6 eggs, separated
1 cup mixed vegetables, cooked
Directions
Combine condensed soup, parsley, salt, pepper, marjoram, and tuna in saucepan.
Heat, stirring constantly, until mixture is hot.
Remove from beat and cool slightly.
Add egg yolks, one at a time, beating well after each addition.
Stir in vegetables.
Beat egg whites until soft peaks form.
Fold small amount of beaten egg whites into egg yolk mixture, then fold egg yolk mixture into remaining egg whites.
Pour into lightly greased 10 in. (25 cm) souffle dish.
Bake at 325°F (165°C) for 50 minutes, or until firm and golden brown.
Heat, stirring constantly, until mixture is hot.
Remove from beat and cool slightly.
Add egg yolks, one at a time, beating well after each addition.
Stir in vegetables.
Beat egg whites until soft peaks form.
Fold small amount of beaten egg whites into egg yolk mixture, then fold egg yolk mixture into remaining egg whites.
Pour into lightly greased 10 in. (25 cm) souffle dish.
Bake at 325°F (165°C) for 50 minutes, or until firm and golden brown.
